Vatel Restaurant

Vatel Restaurant, located at 188 Lyons Road in Drummoyne, NSW, is a French dining establishment named after the renowned 17th-century chef François Vatel. Under the guidance of Chef Philippe Pinson, who began his culinary journey at fifteen and trained in France's Loire region, the restaurant offers a blend of traditional French techniques and innovative methods like sous vide and low-temperature cooking. The menu features dishes such as freshly shucked rock oysters, duck liver pâté, burgundy snails, Blue Swimmer Crab spaghettini, duck à l'orange, and twice-cooked pork belly. Vatel Restaurant also provides a Brasserie menu with two and three-course options from Tuesday to Friday and can accommodate up to 50 guests for functions with tailored menus.